Assessing the bioavailability of polyphenols and...

Food Chemistry 2015 / 12 Vol. 188

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

Seiquer, Isabel, Rueda, Ascensión, Olalla, Manuel, Cabrera-Vique, Carmen
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Volume:
188
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.05.006
Date:
December, 2015
File:
PDF, 502 KB
english, 2015
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